Ingredients:
3 cups water
1 cup milk
1 package (7.6 ounces) roasted garlic instant mashed potatoes
4 ounces cream cheese, cubed
1 cup (4 ounces) shredded Mexican blend cheese
Directions:
In a large saucepan, bring water and milk to a rolling boil. Remove from the heat. Add the contents of both envelopes from the potato package. Let stand for 1 minute; whip with a fork.
Place the cream cheese in a microwave-safe bowl; cover and heat at 70% power for 30 seconds or until softened. Stir into the potatoes. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted. Yield: 6 servings.
Recipe from: Quick Cooking Magazine
